Recipe by mollypaul
This vegetable originates from Mexico and is now known all across the globe. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 lbs chayotes, uniform size
- 1 lb ground round
- 1 onion, peeled and chopped
- 1⁄4 cup rice, uncooked
- 2 tablespoons butter
- salt and pepper, to taste
- 2 1⁄2 cups tomatoes, cooked (canned is fine)
- olive oil
Directions See How It's Made
- Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
- Mix next five ingredients together and fill cavities loosely.
- Saute pulp in olive oil until golden and add tomatoes.
- Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
- Simmer, covered, for 90 minutes or bake in a slow oven (325F).
- Serve hot with sauce.